Wednesday, January 23, 2008

I called my Grandma recently and asked how she was doing. With a sigh, she said she was suffering a case of the Januaries. “What’s that?” I asked. She replied that it meant she didn’t have much energy to cook or do much of anything. That’s certainly not a good way to feel.

Do you ever suffer a case of the Januaries? After December, which is a lively month filled with festivities, gifts and fellowship, I can see how some would think that January is something of a letdown with its cold, short days. I, however, view January as a time to recharge my batteries—it’s a fresh start! And since, fortunately, I am not suffering a case of the Januaries (though check back with me in February when I usually start shaking my fist at a mocking sun that gives off more light but still refuses to emit any heat ), I decided it would be nice to bake my grandmother some bread. But not just any bread—I decide to bake her a loaf of her mother’s oatmeal bread.

When I spent time with my grandparents last summer, we had a blast going through all of the family recipes. Every dish came with a story, but Grandma especially lit up when we came across the card for Great-Grandma Gibson’s oatmeal bread. “That’s my favorite,” said Grandma. Great-Grandma Gibson’s oatmeal bread wasn’t an everyday thing—she only baked it about once a week. But when Grandma would wake up and see a loaf cooling in the kitchen, she knew it was going to be a great day. She recalled one time when she came home from college and Great-Grandma had just pulled a loaf out the oven. “I was so hungry and it smelled so good, I probably ate most of the loaf with some butter (or maybe it was peanut butter),” she said.

I’d never made Great-Grandma Gibson’s oatmeal bread, but had eaten it on a few occasions as both my grandma and my mom have been known to bake it when a craving hits. And since it’s such a beloved treat, I decided that this cold winter evening would be perfect for firing up the oven and baking some history.

I found my copy of Great-Grandma Gibson’s recipe card and the directions were brief. My grandmother at some point had penciled in a couple of modifications, but I had to squint to read the light marks on the too-dark copy I’d made. Fortunately, I had all the ingredients on hand, and as her recipe makes two loaves I was pleased that I would get to save one for myself.

The dough takes some time as I used non-instant oats that Great-Grandma recommended let steep in hot milk for a couple of hours. And her original ingredient list called for yeast, yet there was no mention of letting the dough rise. I finally made out a faint handwritten word that said "rise," so after mixing all the ingredients I kneaded the dough until it was smooth (though Mom later told me that kneading is not necessary, which is part of the recipe's charm and ease). I then formed two round loaves and let them rise for an hour or so. After they had doubled in size, I brushed them with a milk wash, sprinkled some oats on top and slid them into the oven. There was no indication on how long to bake the bread, so after forty-five minutes I checked on them and when I thumped the bottoms they sounded hollow. The bread was done!

Pulling the fragrant loaves out of the oven, I couldn’t wait for them to cool—I sliced off a thick piece, slathered it in butter and took a bite. And I then understood how my grandma ate almost a whole loaf in one sitting as each bite was slightly sweet and nutty with a moist, soft crumb. It was heavenly.

So Grandma, your loaf of oatmeal bread is in the mail. And may it help your case of the Januaries go away!

In a large bowl, dissolve the yeast in warm water. Stir in the salt, egg, honey, shortening, oatmeal, and 5 cups of flour. Stir until well combined. If the dough is too wet, add more flour until it’s smooth.

Divide evenly into two 9x5 loaf pans or form into two balls and on a parchment-paper lined sheet. Cover and let rise in a warm place until doubled in size (about an hour). To make the topping, stir together the milk and water. Brush each loaf with the milk and then sprinkle evenly over each loaf the oatmeal.

55 comments:

Here in Nova Scotia we make a similar bread called oatmeal brown bread. Here we just say brown bread, which doesn't mean wheat bread, it means this delicious oat bread but we always substitute molasses for the honey so the bread is very sweet, very delicious ... and brown. cheers, S.

Agh, I am definitely suffering from the Januaries!! I want comfort-type food and I am not as worried about taking photographs and posting it! Luckily I have some material from India to post about but I will try to break out of the Januaries this weekend! :)

Oh, thank you, and thank your Grandma. I've been feeling not quite myself, and it wasn't until I read this post that I realized that I'm suffering from the Januaries! And I'll have to make this lovely bread.

Yum, thanks for sharing! I love old recipes. Will most definitely try this, as well as Susan's molasses variation. And "a case of the Januaries" sounds so much better than "seasonal affective disorder"! I'm stealing that diagnosis.

A case of the Januaries -- oh, I love that. My mom used to live in Rochester, NY, and she still talks about how in January, she'd just look at that snow fall, fall, falling down and the tears would just roll down her face.

Here in Berlin The Januaries are rife. Last night when I got home I had to give myself some TLC. So I pulled a bag of your chilli out of the freezer and ate it with a fried egg on top. It felt so wrong, but it was sooooo right.

Oh, I know those Januaries only too well! Your great-grandma's bread looks like just the cure, though. It's amazing how something as simple as bread can give us so much comfort. I wonder, though, since January is almost over...do you think this bread will also cure a case of the Februaries? :)

YUMMY! I'm here at home, with 4 sick kids and a sick husband so with a pot of sausage and bean soup, just what we needed! Gave it a prelim rise (mostly to make it fit my schedule), gently deflated it, and made it into loaves.

This bread is simply wonderful. I pulled my two loaves out of the oven 20 minutes ago. With my fiance's help, half of one loaf is already gone. This is going into regular rotation for my weekend baking, which is a new habit to stave off the Januaries and the Februaries to come.

I was just sent a link to your blog and I can't thank you enough for what you do here. I too am a transplanted Texan - only I'm in Connecticut. This has been the next best thing to a trip home and a seat at my grandmother's dinner table.

This is perfect bread. And you can taste the honey!I made this today as we are snowed in and there's nothing else to do but eat! I served it with my roasted potato soup.http://www.flickr.com/photos/mirimoonsong/2227689504/

Melissa--I reckon this bread will work for the Februaries just as well.

Acme Instant Food--Welcome to the world of bread baking! Enjoy!

JEP--Really? I had no idea! January is a perfect month for oatmeal, though, so it makes sense.

Miss Meat and Potatoes--Yep, I have a buildiing like that as well so I'm always keen to turn on the oven. As for the photos--many thanks! I just throw my subject in the window and hope for the best!

Cynthia--Isn't that a great term? I love it too!

Ceci--Enjoy!

Lizard Eater--Yay! I'm so glad you made it and it worked for you. It's perfect with soup.

Shorty--You're very welcome.

Jennifer--Ha! My granparents ate in one sitting half the loaf I sent them as well. Glad y'all liked it!

Melissa--Welcome! And thank you. It's hard being so far from home.

Julia--I don't have a mixer either, and I make bread at least once a month. Glad you enjoyed it!

Olivia--I know! The days are definitely getting longer...Spring is just right around the corner!

White on Rice Couple--It's almost criminal how perfect the weather is in Southern California! Many, many thanks and I hope y'all enjoy the bread!

Sally Parrott Ashbrook--I agree, it's a great name.

Hensteeth--I know, there's just something about the crack of the bat that makes me feel so happy. And yes, you should definitely write down your recipes for your grandkids--they'll appreciate it some day.

ALifeWorthLiving--That's good to know it works if you cut the recipe in half and I'm glad it met with your roommates approval!

Lore--It's good stuff, and doesn't take that much time at all.

Brave Sir Robin--Yes, they're steel cut oats.

Miri--I'll have to make that roasted potato soup--perfect for snowdays indeed!

A case of the Januaries... So that's what it's called! I've been right there with your grandma. I've had just enough energy to get through work, cook a little and post a little, but obviously have been very remiss in my blog reading otherwise I would have known to make this loaf of bread to scare the blues away!I love this recipe, thanks for sharing Lisa :-)

another vote of thanks for the great oatmeal bread recipe! I made it last night (substituting butter b/c i have no shortening) and it really hit the spot -- same with the whole family. I was already thinking about the molasses idea, I'm definitely trying that next time.

I also was wooed to your website by your great tortilla recipe. I'm so glad I found you! (and my husband is thrilled to see your nacho manifesto; after a year living in Texas that's the only way he'll make nachos, as well)

Absolutely lovely. Many thanks for sharing the recipe-I just had to make this the moment I saw it on your blog! So in between getting dinner ready yesterday evening I made time to make this lovely bread. I couldn't resist a slice straight out of the oven; and who would join me but the MOTH himself; a lover of all things home-made!

Thanks for the wonderful recipe! I did make some changes, though...I made only one loaf just to test it out, so I cut all the ingredients in half. I also used Smart Balance margerine (no trans-fat/omega 3) instead of the shortening, and I added a couple of tablespoons of ground flaxseed and about half a cup of walnuts. I also let it rise for an hour after kneading it for about 10 minutes, and then let it rise again after shaping it and placing it into a pan. I am currently taking a nutrition class this summer, so I have been eating oatmeal just about every day, but I really love eggs. I figured that if I could make some kind of oatmeal bread, that would help to eliminate some of the cholesterol. So I have been searching for a recipe...BINGO! This is it! I just had some toasted for breakfast along with one of my beloved eggs and it was delicious! Thanks again to you and your grandma for your fabulous recipe!

This is one of my favorite everyday breads...thanks for such a great recipe! I just wanted to post that I tried swapping out molasses for the honey last night, and while the bread is still good, the molasses flavor is a little too strong for a yeast bread like this. Next time, I'd do 2-3 fewer tablespoons.

Here in South Africa I have just tested this recipe. I soaked the oats (Jungle Oats which is not instant oats) overnight. I found this recipe only needed exactly 3 level sifted cups (South African cup measure = 250 ml) of bread flour to get the dough to come together into a ball. I've used maple syrup instead of honey. Result :( ....Not what I was expecting! Either this recipe is not suited to South African ingredients or more like it could be some kind of a "comfort / childhood food" of America which becomes an adult comfort food.... ;) as Mosbolletjies (Aniseed buns & rusks are to South Africa) .. My honest opinion: Pleasantly tasty, perhaps an acquired taste, but not ugly. Too sweet to be used as a sandwich loaf. Neither bread nor cake. More like a cross over between the two ;)) .... Dogs looved it (& my dogs are picky!;0 They ate it all up right down to the very last crumb!

Thanks for sharing your Great-Grandma Gibson’s oatmeal bread recipe. My husband and I live in Mozambique, Africa. The bakeries here only have a white Portuguese type bread and I wanted something that would make a good breakfast toast. It’s an easy recipe and I can get all the ingredients here (except shortening, I substitute unsalted butter). I have a lot of whole wheat flour I need to use up so on the third try, I experimented and used three cups regular flour and two cups whole wheat. It turned out great. It’s not only great for toast but also makes great grilled cheese sandwiches!